Pasta with ricotta is a classic Italian dish This fresh whey cheese is a popular filling in ravioli, tortelloni and agnolotti alike. At Cantinetta Antinori, we use it in our homemade cappellacci di ricotta which we prepare by hand every day.
The filling is rounded off with fresh marjoram and finely grated Parmigiano, and the paper-thin pockets are served with melted butter and more of the same herb and cheese on the side. This set of ingredients pairs equally well with red and white wine.
Our white wine suggestion:
An aromatic Verdicchio from the Marche region or a full-bodied Fiano di Avellino from Campania.
Our red wine suggestion:
A smooth, well-rounded Tuscan, such as a Chianti classico, never fails!
Francesco Campanile
Regional Manager/Key Account Manager Zurich
«This white wine is fresh and fruity, making it the perfect pairing for cappellacci di ricotta.”
«Notes of cherry and blackberry make this spicy Chianti classico from Antinori a captivating choice.»
«A complex and multi-faceted wine with elegant toasted notes and hints of sweet dark berries. Silky smooth!”
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